Mayonnaise
From Salads, sandwiches, and savouries, 1901
This recipe yields half a pint of sauce.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
58Calories
3 gProtein
0 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein2.8 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat4.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium0.1 mg
Calcium0.3 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.
Mayonnaise. Of this there are several forms. Ordinary mayonnaise is made thus : Put into a basin one raw ■egg yolk, an eggspoonf ul of mustard (or equal parts -of French and English mustard),, a pinch of salt, and the same of white pepper
Cook this with the app: pantry check, scaling, and the assistant.